Decadent Chocolate Almond Lavender Vegan Cookies Recipe

Decadent Chocolate Almond Lavender Cookies

Gift for Family & Friends

Greetings Chocolate, Lavender and Cookie Lovers!

Warm up your kitchen by baking Chocolate Almond Lavender Cookies. These decadent bitter-sweet cookies are very easy to make (kids would love baking them, plus it’s a great way to introduce their palate to culinary lavender) and they'll make a delicious gift for family and friends too! 

You can enjoy them by themselves, with tea, coffee or a shot of espresso (even better). 

So, let’s get started with the recipe and spread joy and cookie love!

Ingredients: (Makes 30 cookies)

1 Stick sweet butter (Earth Balance vegan butter or any other vegan butter to your liking) melted and cooled at the room temperature 

1/2 Almond milk or freshly squeezed orange juice

1/4 Cup sugar

1/3 Cup unsweetened cocoa powder

1 1/2 Cups spelt flour or all purpose flour (starchy flours such as rice or potato will make cookies dense, since there is no baking powder in this recipe)

1 Cup lightly toasted almond slices

1 Tsp. Organic culinary lavender flowers (finely chopped to release their essential oil, hence their lovely fragrance)

1 Tsp. Orange zest (enhances the chocolate flavor in the cookies)
Coarse sea salt to sprinkle on cookies

Instructions:

1. In a food processor mix almond milk or orange juice, orange zest, melted butter, sugar and chopped lavender flowers. Let it stand for 15 minutes for the sugar to dissolve.

2. In a bowl mix flour, cocoa powder and then run them through a sifter to make them well incorporated. Then, gradually add to the mixture in the food processor and pulse a few times, until they form a coarse mixture.
3. Add almonds and pulse 4 times.

4. Empty the mixture on a lightly floured flat surface, gather up the dough and knead 2 or 3 times max. Next, flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes. 

5. Preheat oven to 375 °F.

6. Take out the cookie dough  from the fridge and roll it out on a lightly floured flat surface (1/2 inch thick), cut out cookies with a 2 inch round mold and place them on a cookie sheet lined with parchment paper. Next sprinkle a few sea salt, to make these cookies even more decadent. 

7. Bake for 12-15 minutes.

8. Remove cookies to a cooling rack and let them cool for an hour before enjoying or packaging them as gifts.

Chocolate Covered Ice Cream Sandwich Cookies – once the cookies are completely cool,  place a small scoop of ice cream (vanilla or chocolate) on one cookie, then top with the second cookie, press gently to spread the ice cream evenly between the cookies. Next dip cookies in melted dark chocolate (room temperature), place them on a cookie sheet lined with parchment paper, sprinkle a few sea salt and lavender flowers, then put them in the fridge for one hour before enjoying them. 

Happy Baking!

Chef Ellie Lavender 

Vegan Mediterranean Personal Chef

Culinary & Wine Pairing Instructor

Lavender Design + Cuisine

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